Directions
Preparation:1hour  ›  Cook:15min  ›  Extra time:12hours freezing  ›  Ready in:13hours15min 

1. In a bowl, mix pumpkin puree, vanilla essence and vanilla seeds.
2. In a small pot, mix 3/4 of the cream and 1/2 the sugar and bring just to a simmer.
3. In another bowl, mix egg yolks, cinnamon, ginger, salt, nutmeg, remaining cream and remaining sugar until the sugar dissolves.
4. Remove cream from heat and gradually pour a little into the egg mixture.
5. Place entire egg mixture carefully into a double boiler and simmer until mixture starts to thicken and no longer will drip from a spoon.
6. Pass everything through a fine sieve into a bowl and place bowl into a larger bowl filled with ice water. Cool while stirring constantly.
7. Stir in pumpkin and mix everything well. Cover with cling wrap placed directly onto the mixture. This will prevent a skin from forming.
8. Refrigerate for at least a few hours or for a whole day.
9. Pour mixture into the ice cream maker and churn according to the manufacturer's instructions. Pour into freezer container and freeze for at least 3 hours.